Tripe (plural in French) is the lining of a pig's stomach. Caen is a town in Normandy, capital of the Département (County) of Calvados. Normandy is famous for cider, which being distilled produces the spirit called Calvados. Now, the biggest problem with tripe is that it is very tough and chewy. my Northern English mother used to eat it boiled, with vinegar. This is an acquired taste, and in my opinion can only be acquired with closed eyes and the mind on something else. However, by a happy coincidence, the troughnes can be dealt with by boiling the stuff for about 10 hours in Calvados. There's a recipe in Wikipedia, at http://en.wikibooks.org/wiki/Cookbook:Tripes_%C3%A0_la_mode_de_Caen.
Caen is famous worldwide for the "Tripes à la mode de Caen". Every year they even organize a contest for the best recipe. Apparently the recipe of tripe cooked in the style of Caen dates back to the Vikings. William the Conqueror is said to have enjoyed tripe prepared this way. For more info on this delicacy, you can contact tripe expert Indro Neri at troppatrippa.com - he is currently in the process of writing a book about tripe in France and he could give you more details about Tripes à la mode de Caen.
served with ice creamNOT eaten outside NOT attractively preparedin French recipes the term "à la mode" means "done, cooked in the way of"Tripes à la mode de Caen : tripe as they would be cooked in Caen, with the exact same recipe.
Mémorial de Caen was created in 1989.
Drakkars de Caen was created in 1968.
Université populaire de Caen was created in 2002.
Gare de Caen Saint-Martin ended in 1951.
Gare de Caen Saint-Martin was created in 1875.
At the Saint-Étienne de Caen, France. This is Caen.
Musée des Beaux-Arts de Caen was created in 1809.
The distance from Charles de Gaulle Airport (CDG) to Caen is approximately 150 miles.
No I don't think so, but pig intestines are eaten by some people. The dish is named "tripes" or "andouillette". There is a recipe from Morocco which uses 'tripes de mouton' called 'tkalia', that is eaten on the first day of 'Aïd' (see the overblog of cooking by btissam). Andouillette is also made by mixing together veal and pork intestines.
Gare de Caen was created in 1857.